Classic Seared Tuna

Nicoise

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Remove tuna from fridge and allow it to reach room temperature before cooking. Trim green beans. Chop little gem lettuce. Halve cherry tomatoes. Peel and finely slice shallot. Peel and crush garlic.

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2 Cook green beans

Cook green beans in boiling water for 5-6 minutes until tender. Drain, rinse with cold water and set aside.

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3 Boil eggs

Meanwhile, cook eggs in boiling water for 5-7 or until cooked to your likening. Drain, run under cold water and peel once cooled.

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4 Make dressing

In a small bowl, whisk together olive oil, Dijon mustard, red vinegar, salt, pepper, oregano and garlic. Add shallot and capers.

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5 Fry tuna

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tuna steaks and fry for 2 min on each side. Transfer tuna steaks to a plate to rest for 5 min. Once rested, slice finely

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6 Serve

Meanwhile, tumble green beans, little gem lettuce, cherry tomatoes, Kalamata olives and dressing. Serve sliced tuna on top.

Tips for fussy eaters

Serve the tuna slices with rice, green beans and crumbled egg.

Pro tip

Tuna can be treated and eaten like beef. Typically tuna is served raw in the middle, otherwise it can taste dry and tough.

A real Côte d’Azur classic!

Cooking Time: 20 min

Cals 513 · Prot 61 · Carbs 18.3 · Fat 19.7

Ingredients

Number of people

Salad

Tuna steaks 300.00 Grams
Olive oil 0.50 Tbsp
Green beans 150.00 Grams
Eggs 2.00 Pieces
Baby gem lettuce 2.00 Pieces
Cherry tomatoes 150.00 Grams
Whole kalamata olives 40.00 Grams

Dressing

Olive oil 0.50 Tbsp
Dijon mustard 10.00 Grams
Red vinegar 5.00 ML
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Dried oregano 1.00 Grams
Shallots 1.00 Pieces
Garlic cloves 1.00 Pieces
Capers small 30.00 Grams

A real Côte d’Azur classic!

Cooking Time: 20 min

Cals 513 · Prot 61 · Carbs 18.3 · Fat 19.7

Instructions

photo

1 Prep vegetables

Remove tuna from fridge and allow it to reach room temperature before cooking. Trim green beans. Chop little gem lettuce. Halve cherry tomatoes. Peel and finely slice shallot. Peel and crush garlic.

photo

2 Cook green beans

Cook green beans in boiling water for 5-6 minutes until tender. Drain, rinse with cold water and set aside.

photo

3 Boil eggs

Meanwhile, cook eggs in boiling water for 5-7 or until cooked to your likening. Drain, run under cold water and peel once cooled.

photo

4 Make dressing

In a small bowl, whisk together olive oil, Dijon mustard, red vinegar, salt, pepper, oregano and garlic. Add shallot and capers.

photo

5 Fry tuna

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tuna steaks and fry for 2 min on each side. Transfer tuna steaks to a plate to rest for 5 min. Once rested, slice finely

photo

6 Serve

Meanwhile, tumble green beans, little gem lettuce, cherry tomatoes, Kalamata olives and dressing. Serve sliced tuna on top.

Tips for fussy eaters

Serve the tuna slices with rice, green beans and crumbled egg.

Pro tip

Tuna can be treated and eaten like beef. Typically tuna is served raw in the middle, otherwise it can taste dry and tough.

Ingredients

Number of people

Salad

Tuna steaks 300.00 Grams
Olive oil 0.50 Tbsp
Green beans 150.00 Grams
Eggs 2.00 Pieces
Baby gem lettuce 2.00 Pieces
Cherry tomatoes 150.00 Grams
Whole kalamata olives 40.00 Grams

Dressing

Olive oil 0.50 Tbsp
Dijon mustard 10.00 Grams
Red vinegar 5.00 ML
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Dried oregano 1.00 Grams
Shallots 1.00 Pieces
Garlic cloves 1.00 Pieces
Capers small 30.00 Grams
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